Chicago is known for its signature deep-dish pizza. Now the city is home to a pop-up U.S. Pizza Museum.

The museum opens its doors on Friday at the Roosevelt Collection, an open-air shopping plaza in Chicago’s South Loop neighborhood.

It will remain open through October on Fridays from 5 p.m. to 8 p.m. and Saturdays and Sundays from 11 a.m. to 6 p.m. It is free to visitors of all ages. If there is enough interest, organizers say they will consider extending the engagement.

The U.S. Pizza Museum previously only existed online and through pop-up exhibits and events. The new temporary space is 2,910 square feet.

Founded by Kendall Bruns, the museum showcases both present-day and historical pizza-related items such as menus, rare boxes, vintage ads, T-shirts, toys, and works of art.

“As America’s favorite food, pizza provides an easy entry point to learn about history, pop culture, and the people behind the pizza,” Bruns says. “We expect the exhibits to have a nostalgic effect on viewers.”

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The USA has many styles of pizza from Chicago deep-dish to New York slices to New Haven thin crust to Detroit's rectangular crunchy crust. The U.S. Pizza Museum in Chicago honors them all. U.S. Pizza Museum

Nick Pianetto Sr. established Pat’s Pizzeria and Ristorante in 1950 at 3114 N Sheffield Ave in Chicago. They’re known for their crispy thin crust tavern cut sausage pizza. This menu is part of the U.S. Pizza Museum collection. U.S. Pizza Museum

This is a menu from Santillo’s Brick Oven Pizza in Elizabeth, New Jersey. The Santillo family has been delivering bread and making focaccia since 1918. They started making pizzas in 1950. They’ve been using the same arched brick oven since 1957, the U.S. Pizza Museum says. U.S. Pizza Museum

The first album by The Fat Boys, released on Dec. 18, 1984 by Sutra Records, is part of the U.S. Pizza Museum collection. The Fat Boys featured pizza prominently on their self-titled debut album. U.S. Pizza Museum

Brothers Paul Van Doren and James Van Doren, Serge D’Elia, and Gordon Lee opened the first Vans store in Anaheim, California on March 16, 1966. They celebrated their 50th anniversary in 2016 with new releases, including this one featuring pepperoni pizza slices floating on a red classic slip-on. A pair is in the U.S. Pizza Museum collection. U.S. Pizza Museum

This is Pepperoni the Clown from Cassano’s Pizza. The pizzeria was founded by Kettering, Ohio grocer Victor “Vic” J. Cassano, Sr. and Caroline “Mom” Donisi in 1953. The doll is in the U.S. Pizza Museum collection. U.S. Pizza Museum

Dimo’s Pizza has two locations in Chicago, one in Wrigleyville and the other in Wicker Park. This is a one-color Walker-style B-flute corrugate pizza box with a white outer liner, manufactured by Inglese Box Company. It is part of the U.S. Pizza Museum collection. U.S. Pizza Museum

Buddy LaRosa, the son of a Sicilian immigrant, opened a pizzeria called Papa Gino’s on the west side of Cincinnati in 1954 with three partners. He later bought out his partners and renamed the pizzeria LaRosa’s., which now has more than 60 locations in the Greater Cincinnati area. This pizza box features an advertisement for discount Cincinnati Reds baseball tickets during their 2015 season. This is a three-spot-color Walker-style pizza box manufactured by Stronghaven Inc. U.S. Pizza Museum

This is a box from Piece Pizzeria & Brewery Pizza Box in Chicago from around 2014. Piece was founded by Billy Jacobs in 2001. It serves New Haven style pizza in Chicago’s Wicker Park neighborhood. U. S. Pizza Museum

This is a Home Run Inn classic cheese frozen pizza from Chicago, circa 2015. Mary and Vincent Grittani opened a small tavern on 31st Street in Chicago in 1923. In the 1940s, they added pizza to the menu. In the 1950s, they began to sell frozen pizzas, according to the U.S. Pizza Museum. U.S. Pizza Museum

This is a pint glass, circa 2010, from Dewey's Pizza in Cincinnati. The first Dewey’s Pizza was opened by Andrew Dewitt in the Oakley neighborhood of Cincinnati in April 1998. It now has almost two dozen locations in the state. U.S. Pizza Museum

Home Run Inn touts natural ingredients and house-made sauce and sausage on its family-recipe pizzas. Diners can build their own pies with a variety of topping and size options. courtesy of Home Run Inn

Orsi's pizza comes with a sidecar of jardiniere, which is the typical condiment that comes on an Italian beef sandwich. The pizza is borderline well done and has sauce and cheese all the way to the crispy edge. Steve Dolinsky

In addition to a full Italian menu, Gino's offers 30 specialty pizzas and about a dozen topping options for custom pies. Small and large pies, Sicilian slices and grandma pies are available. courtesy of Gino's

All the pizzas are cooked at 650° in wood burning ovens with whole grain crusts and high-quality ingredients. The classic Margherita features fresh mozzarella, basil and tomato sauce. Larry Olmsted, for USA TODAY

In Scottsdale, Ariz., Craft 64 serves excellent pizzas with very creative and delicious topping options with an imported Italian wood-burning pizza oven that burns pecan wood from the Southwest at up to 900°F. Larry Olmsted, for USA TODAY

Brooklyn-born Motorino has three New York City locations and six outposts in the Pacific Rim. It was called "the best of the new generations of New York pizzerias" in the 'New York Times' when it opened in 2008. Larry Olmsted, for USA TODAY

Motorino's menu is divided into red and white pizzas, which come with doughy crusts and charred edges with black spots from the high-temperature, wood-burning oven. One of the house white specialties is sauce-less with roasted Brussels sprout leaves, cheeses, garlic and plenty of smoked pancetta, an Italian-style bacon. Larry Olmsted, for USA TODAY

Lombardi's is known for its coal-fired brick oven pizza made with San Marzano tomato sauce, and fresh mozzarella and basil. The pizza is sold by the pie in small and large sizes, margherita or white, with a variety of toppings available. Ashley Day, USA TODAY

St. Louis pizza is known for a thin crust, on which ingredients come all the way to the edge, and square-cut pieces. Imo's uses Provel cheese (a processed combination of cheeses that's popular in the city), pictured here with Deluxe toppings: bacon, green pepper, mushroom, onion and sausage. Imo's Pizza

The signature White Clam Pizza was introduced in the 1960s and has become a trademark of the town. Frank Pepe's pizzas are coal-fired, and the eatery has expanded to nine locations. courtesy of Frank Pepe Pizzeria Napoletana

One of six signature pizzas on the menu at Pizzeria Bianco is Biancoverde, a white pizza topped with fresh mozzarella, Parmigiano Reggiano, ricotta and arugula grown for the restaurant. Larry Olmsted for USA TODAY

Old Forge, Pa. has a pizza style of its own, which entails a rectangular pizza cut into squares with a blend of cheeses and a chewy crust with a crispy bottom. The pizzas are called trays, the pizzerias called pizza cafes, and options are red (pictured here at Cafe Rinaldi) or white. Julie Jordan

Old Forge's white pizza (pictured here at Arcaro & Genell) is stuffed, with a layer of dough on top and bottom. The top layer is usually covered in herbs and sometimes thin slices of onion. Inside, there’s no sauce, just a ton of cheese and any other fillings you choose. Julie Jordan